Erissery – It’s a traditional Kerala dish prepared either as a medium thick curry or as a thick side dish. Erisseri can be prepared with any of the vegetables like Yam, Colocasia, Raw jack fruit, Pumkin, Raw banana, Papaya and with or with out adding pulses like green gram or kidney beans. Raw banana can also be added with Yam/ Colocassia to make a mixed vegetable Erissery.
In North part of Kerala it’s served as a side dish for Sadya (Banquet) but in my place, South Kerala, it’s served as a curry which pour into the rice in a gravy form. Also in South Kerala Christian wedding feasts it is served with Ghee and Pappad. (For South Kerala Hindu marriages Parippu curry with Ghee and Pappad are served.)
Here I’m making South Kerala style curry with out adding any pulses. The fried grated coconut added at the last make the curry tastier. ?
- Rice + Red fish curry
- Rice + Fish fry
- Rice + Beef fry
Chena Erissery | Elephant Foot Yam/ Amorphophallus CurryPrint This
- 1. Elephant Foot Yam - 2 Cup - Cut into small pieces
- 2. Coconut - 1 Cup - Grated
- 3. Cumin seeds - 1/2 Teaspoon
- 4. Turmeric powder - 1/2 Teaspoon
- 5. Green chilly - 4 Nos
- 6. Garlic - 1 Teaspoon - Finely chopped
- 7. Salt - As required
- --- For Tempering ---
- 8. Mustard seeds - 1 Teaspoon
- 9. Shallots - 1 1/2 Tablespoon - Sliced
- 10. Curry leaves - 2 Springs
- 11. Dry red chilly - 2 Nos
- 12. Coconut Oil - 1 1/2 Tablespoon
- 13. Coconut grated - 1/2 Cup
- Cook yam in 4 cups of water and mash the yam once cooked. (Do not drain the cooked water)
- Make a smooth paste of ingredients 2 – 7 and add to the mashed yam.
- Boil the mixture for 10 minutes in a low – medium flame.
- Temper with ingredients 8 – 12 as below.
- Heat oil in a pan and splutter mustard seeds.
- Fry the ingredients 8 – 11 till the shallots become brown color.
- Add the tempering over the curry.
- Fry the coconut in the same pan without adding oil till brown color.
- Add it to the curry and mix well.
- Serve hot.